Chicken With Portobello Mushrooms and Artichokes

Chicken With Portobello Mushrooms and Artichokes
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • 1 small onion, thinly sliced
  • 2 portobello mushrooms
  • 1/2 cup beef broth
  • 2 teaspoons dried tarragon
  • 5 canned quartered artichoke hearts
  • 1/2 cup brandy
  • 1/4 cup lemon juice


  1. Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
  2. In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
  3. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  4. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

03/01/2017
Chicken With Portobello Mushrooms and Artichokes, recipe PT15M PT1H 5 455 calories

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